Proximate and Nutritional Content of Rainbow Trout (Oncorhynchus mykiss) Flesh Cultured in a Tropical Highland Area-Reference-Cited by-同舟云学术

Proximate and Nutritional Content of Rainbow Trout (Oncorhynchus mykiss) Flesh Cultured in a Tropical Highland Area

Published:2020 Issue: Volume:63 Page:
ISSN:1678-4324
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Doan Hien Van¹^ORCID,Yamaka Siwapong¹^ORCID,Pornsopin Prasan²^ORCID,Jaturasitha Sanchai¹^ORCID,Faggio Caterina³^ORCID

Affiliation:

1. Chiang Mai University, Thailand

2. Chiang Mai Inland Fisheries Research and Development Centre, Thailand

3. University of Messina Viale Ferdinando Stagno d'Alcontres, Italy

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20180234.pdf

Reference55 articles.

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3. Influence of environmental temperature on composition of lipids in edible flesh of rainbow trout (Oncorhynchus mykiss);Calabretti A;J. Sci. Food Agric,2003

4. Molecular mechanisms of temperature compensation in poikilotherms;Hazel JR;Physiol. Rev,1974

5. Proximate and fatty acids composition of the muscles and viscera of Asian catfish (Pangasius bocourti);Thammapat P;Food Chem,2010

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